522 Transactions op the 



"In order to derive the greatest possible advantage from his cows, 

 the Jersey farmer endeavors to arrange for them to calve during the 

 first three months of the year; that is, when vegetation speedily ad- 

 vances. In the Winter cattle are always housed at night; when they 

 come in (about four o'clock in the afternoon), they are milked, after 

 which each receives about three fourths of a bushel of roots and a little 

 hay; they are then left until eight o'clock, when a bundle of straw is 

 given to each one. The following morning they are attended to at 

 six o'clock, or even before that hour; having been milked, they again 

 receive the same allowance of roots and hay as before mentioned, and at 

 nine o'clock are turned out; if fine, in some sheltered field or orchard; 

 then the stables are cleaned out, and the bedding renewed, if required. 

 Cows are dried one month or six weeks before calving. Bran mashes 

 are given to them about the time of parturition, and continued for a 

 fortnight after the calf is born; at no other time do they receive this 

 food. Bull calves intended for the butcher receive the cow's milk for 

 about a month or six weeks; then they are considered fit for sale. A 

 good calf will sell for about fifty shillings, some for more, but many for 

 less. If the calf be a heifer, she is always reared and kept in the island 

 until she is two years old, when, if not required, she is sold for exporta- 

 tion. 



"Eeturning to the cow: two weeks or so after calving, if the weather 

 be very tine, she is turned out to grass in the daytime. It is the custom 

 in all the Channel Islands to tether cattle. The tethers are made of 

 small chain; a spike about one foot long is attached at one end and 

 driven into the ground; the other end is tied to the cow's halter, the 

 latter being made fast at the base of her horns; the length of these 

 tethers is altogether about four yards. During the day cattle are fre- 

 quent^ moved, generally ever} 7 three hours, and sometimes oftener; 

 drink is given to them in the morning on leaving the stable, and at noon ; 

 if it be Summer time, they receive it also in the evening. About the 

 month of May they are allowed to remain out at night, and continue so 

 until the end of October, when the system of housing above described 

 recommences. During the Summer cows are frequently milked three 

 times a day; and when the weather becomes very warm, they are 

 brought into the stable for a few hours, else they would be tormented 

 by flies. At this period (height of Summer) a great diminution takes 

 place in their milk; but as the heat ceases toward the Fall, it rapidly 

 springs up again to what it was in the Spring. This is the time when 

 butter is crocked for Winter supply. A cow is in her prime at six years 

 of age, and continues good until ten years old; many are kept that are 

 much older, but then they begin to fall off. A good cow on the average 

 gives fourteen quarts of milk per day, or eight or nine pounds of butter 

 per week; instances are common of cows giving twelve, or even four- 

 teen, pounds of butter in one week, but that is above the average figure." 



THE DAIRY IN JERSEY. 



Jersey dairies are not altogether the best models to be followed. They 

 are generally small, and their product is inferior in quality to that of 

 American dairies of the better sort where Jersey cows are kept. The 

 implements used for setting milk, etc., are of earthenware, and are some- 

 times not as scrupulously clean as they should be. The quality of the 

 butter in the St. Heliers market is, as a geueral thing, not particularly 



